See, we'd like you to start expanding your seaweed horizons.

Like fish, seaweed can’t just be lumped into groups like salty or sweet. Each has a different taste and texture, and since seaweed is packed with glutamates­—the building blocks of umami—it accentuates the flavor of anything it accompanies. It's basically (healthy, totally legal) steroids for your food. You'll see it dried and packaged, but once you bring it home and start cooking with it, it will hydrate and take on a life of its own. Here are four of our favorite varieties you should start to incorporate into your game plan.

Photo by Alex Lau

DulseRuddy-colored dulse is usually ground up and sold in flake form, which means it hydrates on contact when stirred into a vinaigrette or showered directly on top of a steaming bowl of seafood stew to add a punch of salt and minerality.

Photo by Alex Lau

HijikiWhen dried, hijiki looks like tiny black twigs that resemble tea leaves. But once it hydrates, it grows to three times that size, ready to add an oceanic burst to everything from a stir-fry to a salad.

Photo by Alex Lau

ArameArame is a dark brown Japanese kelp that is characterized by its long fine strands. It has a sweet, mild flavor, making it one of the more versatile seaweeds. After it’s been soaked, try sautéing it with hearty greens in a bit of oil or butter.

Photo by Alex Lau

WakamePleasantly slippery and lightly vegetal, this is the seaweed you’re most likely to find floating in your miso soup. It’s delicate and wants to be added to hot dishes at the last minute, or drained and tossed with crunchy cukes and a soy–rice vinegar dressing.